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Almacenaje de pupas y adultos del parasitoide Tamarixia triozae (Hyamenoptera: Eulophidae) a temperaturas bajas. Colegio de Postgraduados
Cerón González, Claudia.
Tamarixia triozae es un ectoparasitoide con alto potencial para su uso en programas de manejo integrado del psílido de la papa, Bactericera cockerelli. Aunque ya se produce comercialmente, no existe información de su almacenaje a bajas temperaturas, esta información puede tener importancia para optimizar la conservación de estos organismos. En el presente trabajo se evaluó la respuesta de pupas y adultos de T. triozae después de almacenarlos a 5, 8 y 10°C por 7, 14 y 21 días. Los resultados se compararon con aquellos obtenidos en testigos a 25°C y los mismos tiempos de almacenamiento. La supervivencia en adultos, después del periodo de almacenamiento, en todos los tratamientos fue superior a 95%. Aquellos almacenados a 5 y 8°C por 21 días presentaron los...
Palavras-chave: Psílido de la papa; Control biológico; Parasitoide; Almacenaje en frío; Potato psyllid; Biological control; Cold storage; Entomología y Acarología; Maestría.
Ano: 2013 URL: http://hdl.handle.net/10521/1978
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ALTERNATIVE FOR REDUCING PHYSIOLOGICAL DISORDERS IN ‘BARTLETT’ PEARS Rev. Bras. Frutic.
ZUCOLOTO,MOISES; ANTONIOLLI,LUCIMARA ROGERIA; SIQUEIRA,DALMO LOPES DE; CZERMAINSKI,ANA BEATRIZ COSTA.
ABSTRACT ‘Bartlett’ pears from different harvest dates were assessed regarding to cold storage potential and reduction of physiological disorder incidence. Three harvests, the first (HD1), second (HD2), and third (HD3), were carried out at weekly intervals. The pears were assessed after the harvest, with no exposition to the temperature conditioning, after 20, 40, 60, 80, 100 and 120 days at 0 ± 1 °C and 90 ± 5% RH and after three and six days at room temperature (20 ± 1 °C). Fruit from the early harvest (HD1) showed the smallest incidence of physiological disorder during both cold and room temperature storage. The disorder symptoms became apparent in HD1 fruit after 20 days at cold storage followed by three days at 20 °C, whereas HD2 and HD3 fruit showed...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Pyrus communis L.; Cold storage; Flesh firmness and acceptance.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452016000200401
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Armazenagem de morangos cv. Camarosa e cv. Verão em atmosfera modificada - DOI: 10.4025/actasciagron.v32i2.3702 Agronomy
Bender, Renar João; UFRGS; Pezzi, Ernani; UFRGS; Leão, Marcos Laux de; UFRGS; Casali, Michel Elias; UFRGS.
A modificação da atmosfera de armazenagem é uma possibilidade de prolongar a vida pós-colheita de morangos. No presente trabalho, foram avaliadas quatro composições iniciais de atmosferas (3 kPa O2 + 10 kPa CO2; 5 kPa O2 + 15 kPa CO2; 21 kPa O2 + 15 kPa CO2; e ar ambiente) em combinação com diferentes tempos de armazenagem. Morangos (Fragaria x ananassa Duch) cv. Camarosa e Verão foram colhidos e colocados em embalagens de comercialização ainda nas lavouras. No galpão de embalamento, estas embalagens foram envoltas por sacos de polietileno com permeabilidade de 0,21 e 0,14 a 0,15 mL cm-2 hora-1 para O2 e para CO2, respectivamente. O emprego de atmosferas com concentrações iniciais de O2 e CO2, assim como o uso de polietileno contendo apenas ar ambiente,...
Palavras-chave: 5.01.03.00-8 Fitotecnia Fragaria x ananassa; Pós-colheita; Frigoconservação 5.03.03.02-3 Armazenamento de Produtos Agrícolas Fragaria x ananassa; Postharvest; Cold storage.
Ano: 2010 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/3702
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Armazenamento em câmara fria e temperatura de pré-embebição no teste de condutividade elétrica de sementes de soja. Repositório Alice
SANTOS, J. F.; SANCHES, M. F. G.; BARBOSA, R. M.; HENNING, A. A.; VIEIRA, R. D..
O interesse em desenvolver técnicas apropriadas para obter melhores informações sobre o potencial de desempenho de sementes tem sido o foco de diversas pesquisas. O teste de condutividade elétrica (CE) é vantajoso, pois consegue detectar o processo de deterioração mais rapidamente quando comparado a outros, entretanto, este pode não oferecer dados representativos para sementes armazenadas em condições de câmara fria (10 oC). O trabalho teve como objetivo verificar a influência da temperatura de pré-embebição das sementes no teste de condutividade elétrica em soja. Sementes do cultivar BRS 295 foram separadas em duas amostras (com e sem tratamento com carbendazin+thiram) e armazenadas em câmara fria (10 ºC e UR = 65%). O potencial fisiológico das sementes...
Tipo: Artigo de periódico Palavras-chave: Soja; Semente; Armazenamento; Soybeans; Cold storage; Seeds.
Ano: 2011 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/898456
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Conditioning temperature for inducing uniform ripening of 'Abate Fetel' pears. Repositório Alice
ZUCOLOTO, M.; ANTONIOLLI, L. R.; SIQUEIRA, D. L.; CZERMAINSKI, A. B. C.; SALOMÃO, L. C. C..
The aim of this study was to determine the conditioning temperature period for inducing uniform ripening of ‘Abate Fetel’ pears as well as to determine the maximum storage period with no quality loss. Three harvests were carried out at weekly intervals and each harvest date was considered a factorial experiment (7x3), with seven storage periods at 0 ± 1 °C and 90 ± 5% relative humidity (0; 20; 40; 60; 80; 100 and 120 days) and three periods at room temperature (20 ± 1 °C) (zero, three and six days). The assessed quality attributes were flesh firmness, starch content, weight loss and soluble solids content. Acceptance and purchase intention sensory tests were carried out. Cold storage was efficient in inducing uniform ripening in ‘Abate Fetel’ pears after...
Tipo: Artigo de periódico Palavras-chave: Armazenamento refrigerado; Aceitabilidade; Pyrus communis L.; Acceptance; Pyrus communis; Pera; Cold storage; Shelf Life..
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1044832
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Conditioning temperature for inducing uniform ripening of 'Abate Fetel' pears Rev. Ciênc. Agron.
Zucoloto,Moises; Antoniolli,Lucimara Rogeria; Siqueira,Dalmo Lopes; Czermainski,Ana Beatriz Costa; Salomão,Luiz Carlos Chamhum.
ABSTRACT The aim of this study was to determine the conditioning temperature period for inducing uniform ripening of 'Abate Fetel' pears as well as to determine the maximum storage period with no quality loss. Three harvests were carried out at weekly intervals and each harvest date was considered a factorial experiment (7x3), with seven storage periods at 0 ± 1 ºC and 90 ± 5% relative humidity (0; 20; 40; 60; 80; 100 and 120 days) and three periods at room temperature (20 ± 1 ºC) (zero, three and six days). The assessed quality attributes were flesh firmness, starch content, weight loss and soluble solids content. Acceptance and purchase intention sensory tests were carried out. Cold storage was efficient in inducing uniform ripening in 'Abate Fetel'...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Pyrus communis L.; Cold storage; Acceptance; Shelf life.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902016000200344
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Cuticle of 'Gala' and 'Galaxy' apples cultivars under different environmental conditions BABT
Tessmer,Magda Andréia; Antoniolli,Lucimara Rogéria; Appezzato-da-Glória,Beatriz.
This study aimed to analyze the cuticle thickness and pattern of epicuticular wax deposition in 'Gala' and 'Galaxy' apple cultivars (Malus domestica Borkh,) from three Brazilian producing areas: Vacaria (RS), Fraiburgo (SC) and São Joaquim (SC) with altitudes of 971, 1,048 and 1,353m, respectively. Harvested fruit were kept under two storage conditions: regular atmosphere (RA) (0 ºC and 90% RH) and controlled atmosphere (CA) (1.5% O2, 2.5% CO2, 0ºC and 90% RH). Cuticle thickness measurements were made using LM and the deposition pattern of epicuticular wax observed with a SEM. Altitude among the apple producing areas was not a factor in deposition pattern of waxes between the cultivars but at higher altitudes, the cuticle was thicker in both the cultivars....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Malus domestica Borkh; Altitude; Cold storage; Controlled atmosphere; Light microscope.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000500010
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Determination of some quality properties of marinated sea bream (Sparus Aurata L., 1758) during cold storage Ciênc. Tecnol. Aliment.
Kaya,Gülderen Kurt; Baştürk,Özden.
In this study, it was aimed to determine the effect of sea bream (Sparus aurata) marinated some quality properties during cold storage. The fillets of fish were immersed into brine including 3.5% acetic acid 11% salt in the ratio of 1: 1.5 (fish: marinate brine) for marination process. After the process of ripening, samples were grouped into two and packed in plastic containers; one being plain (in sunflower oil) and the other being sauced (sauced prepared with sunflower oil). During storage, sensory, crude protein, lipid, dry matter and crude ash, TBA, TVB-N, TMA-N and peroxide analyses were done periodically. According to results of 200 days of storage, TVB-N values of sea bream marinates packaged as plain and sauced were 15.86/14.89 mg/100g, TBA...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Marination; Sea bream; Sparus aurata; Cold storage; Shelf life; Quality properties.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200347
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Effect of salting and cold-smoking procedures on Atlantic salmon originating from pre-or post rigor filleted raw material. Based on the measurement of physiochemical characteristics ArchiMer
Bjornevik, Marit; Cardinal, Mireille; Vallet, Jean-luc; Nicolaisen, Ove; Arnarson, Gudmundur Oern.
Different methods in use for cold smoking of salmon affect product yield and quality. The combinations of filleting time (pre or post), salting methods (dry or injection), salting targets (2.5 or 4%) and smoking temperatures (15 or 25 °C) were studied during 6 weeks of 4 °C cold storage. Salting method had the greatest influence on flesh quality. Injection salting led to 15% higher fillet yield, moderate to strong gaping score, softer texture, and paler fish compared with dry salting. Pre-rigor filleting reduced fillet gaping from a moderate to minor score, but only in dry salted fillets. Smoking at 15 °C reduced yield by 0.5% in injected salted fish, compared with 25 °C. The combination of pre-rigor filleting, dry salting and 15 °C smoking temperature...
Tipo: Text Palavras-chave: Salmo salar; Flesh quality; Texture; Liquid loss; Fillet yield; Cold storage.
Ano: 2018 URL: https://archimer.ifremer.fr/doc/00423/53475/54382.pdf
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Effects of gutting process on the shelf life of cultured meagre (Argyrosomus regius ASSO, 1801) stored at 4 ± 1 °C Ciênc. Tecnol. Aliment.
BİLGİN,Şengül; İZCİ,Levent; GÜNLÜ,Ali; DİKEN,Gürken; GENÇ,İsmail Yüksel.
Abstract The aim of this study was to determine chemical, nutritional and microbiological evaluation of whole or gutted meagre stored at 4 ± 1 oC. Whole ungutted (Group A), eviscerated (Group B), beheaded-eviscerated fish (Group C) and fillets (Group D) groups were created for this study. According to fatty acid analysis, it was determined that meagre is rich in PUFA content and the n3/n6 ratio is within the ideal limits. In all 4 groups, obtained from fillets values were the highest in general, quality parameters were found within acceptable limits. Psychrophilic and mesophilic aerobic bacteria counts exceeded the standards for fillet groups on 7th days of storage. According to microbiological analysis, ungutted, beheaded, eviscerated samples were not...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cultured meagre; Quality; Gutting process; Cold storage; Fatty acid.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200344
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Envasado activo de embutidos OceanDocs
García, M.A.; Díaz, R.; Puerta, F.; Beldarraín, T.; Castillo, A.; González, J.; Duarte, C..
El objetivo del estudio fue evaluar la influencia de coberturas de quitosana en lascas de jamón cocido y jamón Visking envasadas al vacío. En ambos productos se observó un incremento de la acidez, mayor en los productos con coberturas de quitosana. Se produjo un aumento de la dureza con el tiempo, sin que existieran diferencias significativas (p≤0,05) atribuibles a la aplicación de coberturas. Se encontró un efecto favorable de las coberturas de quitosana en cuanto a retardar el desarrollo de los psicrófilos. La calidad sensorial fue el parámetro que más se afectó durante el almacenamiento; en el jamón cocido el sabor se tornó ácido y se observó un exudado lechoso y en el jamón Visking los jueces refirieron olores y sabores atípicos y una disminución...
Tipo: Journal Contribution Palavras-chave: Conservation; Cold storage; Packaging materials; Sausages; Hams; Chitosan; Wrapping.
Ano: 2008 URL: http://hdl.handle.net/1834/4892
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Estudio sobre la susceptibilidad a periodo seco en flores de corte (Rosa hybrida). Colegio de Postgraduados
Mosqueda Lázcares, Gabriela.
Se evaluó la respuesta de tallos de rosa (Rosa hybrida) de los cultivares Freedom, Red alfa, Red vicer, Opera, Pecubo, Vendela, Royalty, Grand gala y Sena al almacenamiento en seco considerando la influencia de la época de corte y dos períodos de almacenamiento con el objetivo de proponer a los productores de flores del estado de México un manejo alternativo (seco) al que de forma tradicional emplean (húmedo). Pese a que se observaron diferencias significativas entre cultivares, en general todos respondieron mejor al manejo en seco y el uso de Crystalclear® en la solución de florero. El uso de Hydraflor®, previo al almacenamiento refrigerado, favoreció el desarrollo de Botrytis, redujo la duración de la vida de florero así como la absorción de solución de...
Palavras-chave: Epocas de corte; Almacenamiento refrigerado; Botrytis; Cutting season; Cold storage; Maestría; Fisiología Vegetal.
Ano: 2010 URL: http://hdl.handle.net/10521/397
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Estudio sobre la susceptibilidad a periodo seco en flores de corte (Rosa hybrida). Colegio de Postgraduados
Mosqueda Lázcares, Gabriela.
Se evaluó la respuesta de tallos de rosa (Rosa hybrida) de los cultivares Freedom, Red alfa, Red vicer, Opera, Pecubo, Vendela, Royalty, Grand gala y Sena al almacenamiento en seco considerando la influencia de la época de corte y dos períodos de almacenamiento con el objetivo de proponer a los productores de flores del estado de México un manejo alternativo (seco) al que de forma tradicional emplean (húmedo). Pese a que se observaron diferencias significativas entre cultivares, en general todos respondieron mejor al manejo en seco y el uso de Crystalclear® en la solución de florero. El uso de Hydraflor®, previo al almacenamiento refrigerado, favoreció el desarrollo de Botrytis, redujo la duración de la vida de florero así como la absorción de solución de...
Palavras-chave: Epocas de corte; Almacenamiento refrigerado; Botrytis; Cutting season; Cold storage; Maestría; Fisiología Vegetal.
Ano: 2011 URL: http://hdl.handle.net/10521/397
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Estudios sobre factores que afectan la calidad de la merluza fresca OceanDocs
Avdalov, Nelson.
Among other results, it was found that when hake is handied property it maintains good quality levels up to 10 days after catch, irrespective of season. Its total storage life in boxes with ice is approximately two weeks. Although total storage life remained unchanged, it was found that quality levels tended to be significantly higher if overfilling of boxes was avoided, if the fish was gutted immediately after catch, or if hake was stored in containers with seawater.
Tipo: Report Palavras-chave: Quality control; Fish storage; Seawater; Gutting; Cold storage.
Ano: 1982 URL: http://hdl.handle.net/1834/4903
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Functional and technological attributes of probiotic yoghurt prepared with Dahi micro-flora during refrigerated storage Ciênc. Tecnol. Aliment.
MAHMOOD,Talat; MASUD,Tariq; QAYYUM,Abdul; MEHMOOD,Ayaz; AHMED,Waseem; LIAQUAT,Muhammad; TAREEN,Muhammad Javed; KHAN,Sami Ullah; ALI,Sartaj.
Abstract In the present investigation functional, technological, and rheological attributes of probiotic yoghurt were studied during refrigerated storage (4 °C) for 28 days. The different preparations of probiotic yoghurts were made from dahi microflora which was documented as probiotics. Three strains of lactic acid bacteria (LAB) i.e. S. thermophilus (S02FT), L. bulgaricus (TLB06FT) and L. acidophilus (LA06FT) were selected for formulations of probiotic yoghurt. Three sets of probiotic yoghurt including Y1: S02FT and TLB06FT (1:1ratio), Y2: S02FT and TLB06FT (1:2ratio) and Y3: S02FT, TLB06FT and LA06FT (1:1:1 ratio) along with Y0 as a control (non-probiotic strains) were prepared and stored at 4 °C for 28 days. The results showed that technological...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Yoghurt; Probiotics; Antibacterial activity; Cold storage; Sensory evaluation; Syneresis; Viscosity.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200267
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Identification of biomarkers associated to 'Gala' apples ripening and postharvest quality . Repositório Alice
PEGORARO, C.; STORCH, T. T.; CRIZEL, G. R.; ROMBALDI, C. V.; GIRARDI, C. L..
Apple is, sociocultural and economically, on of the most important species in the world, and stands out for its high storage potential. However, the monitoring of factors that could result in fruit quality modifications during postharvest is essential to ensure the acceptability and for the development of new storage technologies in order to increase fruit shelf life. Approaches focused on molecular biology, such as RT-qPCR have been used to better understand the mechanisms involved in fruit development and maturation. In this study the use of RT-qPCR to monitoring apple quality during ripening and development in different postharvest conditions such as room temperature, cold storage with or without control of atmosphere and the 1-methylcyclopropene usage...
Tipo: Artigo de periódico Palavras-chave: Molecular analysis; Armazenamento refrigerado; Expressão genética; Análises moleculares; Biomarcadores; Amadureceimento; Maçã gala.; Malus doméstica; Maçã; Pós-Colheita.; Gene expression.; Cold storage.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1078129
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Inception Report The Preparatory Survey on the Project for Fisheries Pormotion in Republic of Ghana OceanDocs
Ghana Ports and Harbours Authority.
Challenges the fishing ports of Ghana, notably Sekondi Port include the congestion and the deteriorating efficiency due to the increase of users and decreasing quality of catch due to the shortage and ageing of landing facilities, fish handling sheds and ice-making facilities. The Government of Ghana made a request to Japan for an extension of the wharf, construction of additional breakwater, cold storage and ice-making facility at Sekondi Fishing Port in 2010 in order to overcome these challenges. In response the Government of Japan conducted a survey for the project to promote efficiency and improvement of Ghana's fishery sector. The survey was to examine the need, relevance and urgency of the proposed project.
Tipo: Report Palavras-chave: Fishing harbours; Fish handling; Cold storage; Artisanal fishing; Environment; Social aspects.
Ano: 2013 URL: http://hdl.handle.net/1834/5322
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International study on <i>Artemia</i> : 24. Cold storage of live <i>Artemia</i> nauplii from various geographical sources: potentials and limits in aquaculture OMA
Léger, P.; Vanhaecke, P.; Sorgeloos, P..
Freshly-hatched <i>Artemia</i> nauplii from various geographical sources survived storage in a refrigerator (2-4°C) at densities of 2000 per ml and above. Except for <i>Artemia</i> from Chaplin Lake and Buenos Aires, naupliar viability was very high even after 48 h storage, and did not decrease significantly after a 24 h post-storage transfer to 25°C. Neither the naupliar dry weight nor biochemical composition changed significantly during refrigeration for most strains tested. Comparative culture-tests with stored and freshly-hatched nauplii as food for juvenile marine mysids <i>Mysidopsis bahia</i> M. and larval carp <i>Cyprinus carpio</i> L. revealed similar production performances.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aquaculture techniques; Cold storage; Nauplii; Artemia.
Ano: 1983 URL: http://www.vliz.be/imisdocs/publications/261894.pdf
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Microrganismos deteriorantes do leite armazenado em tanques de resfriamento coletivo em Rondônia. Infoteca-e
DIAS, J. A.; OLIVEIRA, A. M. de; MACEDO, S. C. C.; FARIA, G. V.; CONSTANTINO, N. A. S.; SILVA, F. de A. C..
Considerando a predominância do uso de tanques de resfriamento coletivos no armazenamento do leite cru em Rondônia e a grande diversidade de microrganismos deletérios ao leite, o objetivo do trabalho foi avaliar a microbiota deteriorante do leite armazenado em 23 tanques coletivos da microrregião de Ji-Paraná e Cacoal. Para a contagem dos microrganismos utilizou-se semeadura em duplicata de 1 mL em placas de Petrifilm® AC aeróbios mesófilos e Petrifilm® EC coliformes totais de acordo com o fabricante. Para a contagem de psicrotróficos e termodúricos psicotróficos, as amostras foram semeadas em ágar padrão leite a 10%. Para a pesquisa de microrganismos termodúricos mesófilos e psicrotróficos, as amostras foram submetidas ao tratamento térmico (62,8 ± 0,5...
Tipo: Folhetos Palavras-chave: Microbiota; Cooling tank; Leite; Qualidade; Armazenamento; Tanque; Resfriamento; Milk quality; Cold storage; Microorganisms.
Ano: 2001 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1136312
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Parámetros de conservación del tofu proteolizado fermentado OceanDocs
Mejías, E.; Ruíz, A.; Silveira, I.; Padrón, X.; Lafargue, D.; Fajo, A..
Se determinaron las condiciones y parámetros de conservación del tofu proteolizado fermentado por un período no mayor de 15 días. Se obtuvo el tofu a partir de leche de soya parcialmente proteolizada con papaína grado alimentario a la cual se le añadió sales de calcio y de magnesio. El tofu proteolizado se envasó en potes de poliestireno que se inocularon con un cultivo láctico y se incubaron a 23 ± 1 ºC. Se ensayó el empleo del sorbato de potasio y la pasteurización del tofu proteolizado, una vez finalizada la fermentación. Los productos se colocaron a 4 y 10 ºC por 15 días y se analizaron química, microbiológica y sensorialmente. El tofu proteolizado fermentado se puede conservar en potes de poliestireno de 100 mL con tapa a una temperatura de 4 ºC por...
Tipo: Journal Contribution Palavras-chave: Conservation; Analysis; Temperature; Tofu; Fermentation; Proteolysis; Cold storage.
Ano: 2008 URL: http://hdl.handle.net/1834/4888
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